Go Back
Ricotta Polenta with Drunken Meatballs Recipe
Ben Carraoli

Ricotta Polenta with Drunken Meatballs Recipe

I recently tried making this Ricotta Polenta with Drunken Meatballs, and I have to tell you—it was a game-changer. The combination of creamy, cheesy polenta and tender, flavorful meatballs simmered in a rich beer gravy was absolutely irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 7 ounces instant polenta – Instant polenta cooks faster and gives a smooth texture.
  • 2 cups chicken broth – Adds savory depth; homemade broth works best.
  • 2 cups whole milk – Creates creamy richness; avoid skim milk for best results.
  • 7 ounces whole milk ricotta – Fresh ricotta makes the polenta extra silky.
  • 3 ounces grated Parmesan – Freshly grated cheese gives a nutty sharp flavor.
  • 2 tablespoons unsalted butter – Adds velvety richness without overpowering.
  • Salt – Adjust to taste.
  • Black pepper – Freshly ground is ideal.
  • 1.1 pounds ground meat – I used 70% pork and 30% beef for tenderness.
  • ½ teaspoon salt – Enhances all the flavors.
  • ½ teaspoon black pepper – Freshly ground for best aroma.
  • ½ teaspoon sweet paprika – Adds subtle smokiness.
  • ½ teaspoon cayenne pepper – For a gentle kick.
  • ½ teaspoon garlic powder – Complements the meat without overpowering.
  • ½ teaspoon dried onion – Gives a sweet savory undertone.
  • ¼ teaspoon nutmeg – A small pinch lifts the flavor subtly.
  • 1 egg – Helps bind the meatballs.
  • 2 tablespoons breadcrumbs – Keeps meatballs light and tender.
  • 2 yellow onions thinly sliced – Caramelized onions bring sweetness and depth.
  • 3 garlic cloves minced – Adds aromatic richness.
  • 1 cup brown beer – Use a malty dark beer for flavor complexity.
  • 1 cup chicken broth – Helps form a hearty flavorful sauce.
  • 3 tablespoons olive oil – For sautéing.
  • 3 tablespoons unsalted butter – Adds richness to the gravy.
  • 1 teaspoon yellow mustard – Balances sweetness with tanginess.
  • 1 teaspoon black pepper – Enhances the gravy’s aroma.
  • 1 teaspoon dried oregano – Earthy flavor to complement the meat.
  • 1 teaspoon dried thyme – Adds subtle herbal notes.
  • 2 tablespoons flour – Thickens the gravy perfectly.
  • Chopped chives – For garnish and color.

Method
 

  1. Start by combining all the meatball ingredients in a large bowl. I like to use my hands to mix gently so the meat stays tender. Roll the mixture into small 2-tablespoon-sized balls.
  2. Heat butter and olive oil in a large skillet over medium heat. Cook the meatballs until they’re golden brown on all sides, about 10 minutes, turning occasionally. Transfer them to a plate while you make the gravy.
  3. In the same skillet, sauté onions in butter and oil over low heat until caramelized. Add garlic, herbs, and flour, then pour in beer and chicken broth with mustard. Bring to a boil, then slide meatballs back into the skillet to simmer gently.
  4. Bring chicken broth and milk to a boil in a saucepan. Slowly whisk in polenta and cook over low heat for 2-3 minutes. Stir in ricotta, Parmesan, butter, salt, and pepper, then cover and let it rest for a minute. Thin with milk or broth if needed.
  5. Spoon the creamy polenta into bowls, top with meatballs and beer gravy, and garnish with chopped chives. I like to serve this with a side of roasted broccoli or a simple salad for freshness.

Notes

  • I always use fresh grated Parmesan instead of pre-shredded; it melts better and tastes sharper.
  • Don’t overmix the meatballs; a light hand keeps them tender.
  • If the polenta thickens too much, a splash of milk or broth brings it back to perfect creaminess.
  • Let the gravy simmer gently; high heat can make it taste bitter.
  • Serve immediately after assembling; the polenta tastes best warm and creamy.